Easy Provencal Lamb

Name: Easy Provencal Lamb
Yield: 4 servings
Ingredients: 6 -7 lbs bone-in leg of lamb, trimmed and tied; 1/2 cup Dijon mustard; 3 tablespoons chopped garlic, divided (9 cloves); 1 tablespoon chopped fresh rosemary leaf; 1 tablespoon balsamic vinegar; kosher salt; freshly ground black pepper; 3 lbs ripe red tomatoes, cored and 1-inch-diced; 1 cup kalamata olive, coarsely chopped (optional); 1/2 cup olive oil; 1/2 cup honey, divided; 1 large Spanish onion, sliced; 4 sprigs fresh thyme; 2 sprigs fresh rosemary

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Ingredients

6 -7 lbs bone-in leg of lamb, trimmed and tied
1/2 cup Dijon mustard ⓘ
3 tablespoons chopped garlic, divided (9 cloves)
1 tablespoon chopped fresh rosemary leaf ⓘ
1 tablespoon balsamic vinegar ⓘ
kosher salt ⓘ
freshly ground black pepper
3 lbs ripe red tomatoes, cored and 1-inch-diced ⓘ
1 cup kalamata olive, coarsely chopped (optional) ⓘ
1/2 cup olive oil ⓘ
1/2 cup honey, divided ⓘ
1 large Spanish onion, sliced ⓘ
4 sprigs fresh thyme ⓘ
2 sprigs fresh rosemary ⓘ

Instructions

Preheat oven to 450°F.
Dry leg of lamb with paper towels. Place the leg of lamb in a large roasting pan, fat side up. Combine the mustard, 1 tablespoon chopped garlic (4 cloves), rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture evenly over the lamb.
Place tomatoes, olives (if using), olive oil, 1/4 cup of honey, onion, remaining garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
Roast for 20 minutes. Turn the heat down to 350°F and roast for another 60 to 75 minutes, or until a meat thermometer registers 130 to 135°F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned over.

Nutrition & Diet Analysis (per serving)

611 kcal 31% DV

Protein Fat Carbs

Macronutrients

Protein 12.5g 25% DV

Total Fat 37.9g 49% DV

Carbs 65g 24% DV

Fiber 15.3g 55% DV

Sugar 26.2g 52% DV

Electrolytes

Sodium 10143mg 100% DV

Potassium 817.8mg 17% DV

Cholesterol 18.3mg 6% DV

Vitamins & Minerals

Vitamin A 117.8mcg 13% DV

Vitamin C 49.2mg 55% DV

Vitamin D 0.1mcg

Calcium 333mg 26% DV

Iron 10.5mg 59% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).